The present research aimed to detect the use of soy protein isolate (1.5%) in enhanced pork loins through isoflavones identification, using high performance liquid chromatography (HPLC). The genistine peak has been chosen for the soy quantification, and it has been correlated with a standard curve built with the soy protein isolate used for the preparation of brines which have been injected into meat. Identification of isoflavones with HPLC is an efficient technique for the detection of soy in meat products.
chromatography; soy protein; isoflavones; meat products
